• 2 c. small, dried Rummo pasta
• 1 – 7 oz. can oil-packed tuna
• 1 c. finely diced local English cucumber
• 1/2 small sweet local red pepper, diced
• 1/2 c. fresh or frozen sweet peas, thawed and blanched
• 2 green onions, finely sliced
• 1 stalk celery, finely diced
• 1/2 c. mayonnaise
• 1 tbsp. chopped capers
• 1 tbsp. lemon juice
• 2 tsp. lemon zest
• 1/3 c. chopped fresh dill
• Salt and pepper to taste
• 1 c. grape tomatoes quartered
• Boston Lettuce
• Lemon wedges for garnish

Options:

• Sliced blanched snow peas
• Sliced blanched asparagus
• If you don’t like canned tuna, use salmon (add a bit of smoked salmon, too)